Honey-Glazed Acorn Squash with Toasted Walnuts

Why this recipe?  Who doesn't love a hearty Fall recipe? This acorn squash is slightly sweet and has a long, rich finish. You'll immediately detect golden honey and lightly toasted walnuts, while Craisins and butter contribute a light, slightly tart and creamy impression that lasts on your pallet.

I also included one unique and savory ingredient that adds incredible depth and flavor—I was pleasantly surprised by it, and I hope you will be too!

The Flip: (per recipe)
  • Reduced the salt by 1/2 tsp—removing 1180mg of sodium
  • Added lightly toasted walnuts for more flavor
  • Reduced the butter by 1/2 tbsp—removing 6g of fat and 51 calories
  • Replaced the raisins with Crasins for a touch of tartness  
  • Reduced the Crasins by 1/4 cup—removing 17g carbs and 65 calories 

My thoughts:  Don't worry about the carbs in this recipe—they are good carbs packed full of fiber because they are from a vegetable!

I'd used medium sized squash to ensure there is plenty of of toasted walnut mixture for each squash. 

  • 3 small to medium Acorn Squash
  • 1/2 tsp Salt      
  • 1/4 tsp Black Pepper
  • 1/4 cup Honey
  • 1/8 tsp Cinnamon
  • 1 1/2 Tbsp Butter, softened
  • 1 Tbsp Worcestershire Sauce
  • 1/4 cup chopped Walnuts, lightly toasted 
  • 1/8 cup Craisins  (Raisins can be substituted)


  1. Cut squash in half and remove seeds by scooping and scraping seeds.
  2. Place cut-side down in shallow pan.  Add about 1/2 inch of water.
  3. Bake uncovered at 350 degrees for 30-35 minutes, or until almost tender.
  4. Place squash cut-side up on a baking sheet.  Sprinkle with salt and pepper.
  5. In small mixing bowl; combine honey, butter, Worcestershire, walnuts and Craisins.  Stir.
  6. Evenly scoop walnut mixture into squash.  Brush glaze up the sides and top of each squash.
  7. Bake uncovered at 350 degrees for about 15 minutes or until filling is heated.



What do you think?